Method

2. Put the pollock into a large frying pan or wok with the leeks. Cover with water, then heat and simmer for 5-6 minutes until the fish is cooked ' the flesh should be opaque and should flake easily. Drain and cool, then flake the fish into large chunks.

3. To make the sauce, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk until smooth and thickened. Add the chives or spring onion, then stir in the pollock and leeks. Season, then share between the 4 dishes.

4. For the cobbler: sift the flour and a pinch of salt into a large bowl. Rub in the butter or margarine until the mixture resembles fine breadcrumbs. Stir in two-thirds of the cheese and all the chives or parsley.

5. Beat the egg and milk together and mix just enough into the dry ingredients to make a soft, but not sticky dough. Knead lightly for a few seconds, then roll out on a lightly-floured surface to a thickness of 2cm. Use a small cutter to stamp out 8 scones. Place two on the edge of each baking dish and brush with remaining egg and milk mixture. Sprinkle the reserved cheese on top.

6. Bake for 15-20 minutes until the cobbler topping has risen and is golden brown. Serve at once, with fresh vegetables.